BROKEN SPANISH
SPECIAL EVENTS
1050 S. FLOWER STREET, LOS ANGELES, CA 90015
About the chef
ray garciaAs a native Angeleno, Garcia draws his
culinary inspiration from the city’s rich culture, the wealth of Southern California produce, and classic training. Previously at the helm of Fig for six years, Garcia expresses his own, fully ma-tured style, bright, bold, and ingredient-driven.
“I didn’t choose food,” he explains. “It chose me.” After graduating from UCLA with degrees in political science and business economics, Gar-cia deferred enrolling at law school (resisting his grandma’s pressure) to pursue his dream. He en-rolled at the California School of Culinary Arts then gained invaluable experience working at the five-star, five diamond Peninsula Beverly Hills. Later he was able to work under some local – and global – culinary giants like Douglas Keane of Cyrus. With the guidance of such mentors, Garcia learned the value of restrained technique, as well as a deep respect for the integrity of his ingredients.
Ray Garcia has been consistently recognized for philosophies on environmental stewardship, and commitment to responsible farming and food pro-duction, honored with StarChefs “Rising Star” Award for Sustainability in 2010. In 2014 Ray took home the title of “King of Porc” at Cochon 555, an event celebrating the heritage breed pig.
In honoring Fig as one of the “101 Best Restaurants” in 2013, Jonathan Gold wrote in the Los Angeles Times, “If you could design a per-fect chef for Los Angeles, he might seem a lot like Ray Garcia, an Eastside guy who seems to spend almost as much time proselytizing for healthful eating in local schools as he does in the kitchen. Garcia’s menu manages to be satisfying to both the transgressive big-meat guys and the Gaia-con-scious vegans; the carb-lovers and the gluten-free.”
OutdoorCorral:
• 20 Standing
PRIVATE DINING
Windows and Counter:
• 45 Standing
La Sala: • 50 Seated• 75 Standing
Whole Restaurant:• 120 Seated• 200 Standing
- CLASSIC ( OPTION 1)-–53 -
TOSTADA Cauliflower "Ceviche", White Bean
Aioli, Sea Bean, Mexican Lime
ENSALADA Hydroponic Green, Radish, Garbanzo,
Meyer Lemon *****
SPINACH TAMAL Feta, Green Garlic, Pistachio
or
LAMB NECK TAMAL King Oyster Mushrooms,
Queso Oaxaca
GARBANZO Poached Egg, Sofrito, Salsa Chapuline,
Cotija
****
CHILE RELLENO Poblano, Potato, Kale, Lemon, Soubise
CHICKEN Achiote Roasted Organic Chicken,
Carrot Mole, Ginger Sofrito
*****
FLAN Goat's Milk Flan, Satsuma Orange, Vanilla Diplomat Cream, Pistachio,
Hachiya Puree
PANNA COTTA Chile de Arbol Chocolate, Avocado Crema, Hoja Santa, Lime Sorbet
Sample Menu: Classic (Option 1)
Sample Menu: Classic (Option 2)
- CLASSIC (OPTION 2) –- 63 –
TOSTADA Cauliflower "Ceviche", White Bean
Aioli, Sea Bean, Mexican Lime
ENSALADA Hydroponic Green, Radish, Garbanzo,
Meyer Lemon
***** SPINACH TAMAL
Feta, Green Garlic, Pistachio
or
LAMB NECK TAMAL King Oyster Mushrooms, Queso
Oaxaca
TETELA Squash-Filled Masa, Mushroom,
Salsa Verde, Idyllwild Cheese
***** CHILE RELLENO
Poblano, Kale, Potato, Lemon, Soubise
CHICHARRON Elephant Garlic Mojo, Radish Sprout,
Picked Herbs
FRIJOLES Heirloom Pinquito Beans,
Sweet Peppers, Cherry Tomatoes
***** FLAN
Goat's Milk Flan, Satsuma Orange, Vanilla Diplomat Cream, Pistachio,
Hachiya Puree
PANNA COTTA Chile de Arbol Chocolate, Avocado
Crema, Hoja Santa, Lime Sorbet
COOKIES Mexican Chocolate,
Chile de Arbol, Sea Salt
Sample Menu: Classic (option 3)
- CLASSIC (OPTION 3) –- 77 –
ENSALADA Hydroponic Green, Radish, Garbanzo,
Meyer Lemon
TOSTADA Cauliflower "Ceviche", White Bean
Aioli, Sea Bean, Mexican Lime
QUESO FUNDIDO Bacalao, Quesillo, Roasted Tomato
***** CHILE RELLENO
Pablano, Potato Kale, Lemon Soubise
LAMB NECK TAMAL King Oyester Mushroom, Queso Oaxaca
***** BEET PIBIL
Yellow Beet, Achiote, Pickled Onion,
Bitter Greens
CHICHARRON Elephant Garlic Mojo, Radish Sprout,
Picked Herbs
CARNITAS Lamb Shoulder,
Carrot Escabeche,
Spring Onion Mermelada
***** FLAN
Goat's Milk Flan, Satsuma Orange, Vanilla Diplomat Cream, Pistachio,
Hachiya Puree
PANNA COTTA Chile de Arbol Chocolate, Avocado
Crema, Hoja Santa, Lime Sorbet
COOKIES Mexican Chocolate,
Chile de Arbol, Sea Salt
Sample Menu: Vegetarian
- VEGETARIAN –- 50 -
TOSTADA Cauliflower "Ceviche", White Bean
Aioli, Sea Bean, Mexican Lime
HEIRLOOM CORN TORTILLAS Refried Lentils
*****
SPINACH TAMAL Feta, Green Garlic Pistachio
MUSHROOMS Black Garlic, Chile de Arbol, Verdolaga,
Griddled Masa
*****
CHILE RELLENO Poblano, Potato, Kale, Lemon, Soubise
BEET PIBIL Yellow Beet, Achiote, Pickled Onion,
Bitter Greens
*****
FLAN Goat's Milk Flan, Satsuma Orange, Vanilla Diplomat Cream, Pistachio,
Hachiya Puree
COOKIES Mexican Chocolate,
Chile de Arbol, Sea Salt
Sample Menu: tray pass
Hors d’Oeuvre
2 Hour Tray Pass
Choice of 4 for $30/pp Choice of 6 for $45/pp
or $5 each (unless otherwise noted)
Vegetarian
Cauliflower al Pastor
Mushroom, White Bean, Roasted Garlic, Panela
Huitlache, Poblano, Quesillo
Molletes- Smashed Peas, Yerba Buena, Epazote
Eggplant Guisada, Chickpea, Cotija
Braised Hibiscus, Nopales, Chile de Arbol
Chicken and Meat
Carne Asada
Guajillo Chicken
Rebanada- Foie Gras, Pan Dulce, Piloncillo (+3)
Oxtail, Plantain, Habanero
Chorizo, Potato, Cilantro
Camote- Okinawa Sweet Potato, Trompa, Chile de
Arbol
Seafood
Heirloom Potato- Crema, Caviar (+3)
Red Snapper Ceviche- Coconut, Chile Guero,
Avocado (+2) Croquetas de Bacalao- Quesillo, San
Marzano, Fresno Chiles (+2) Campechana-
Octopus, Shrimp, Scallop, Snapper (+3)
Stuffed Clam- Chorizo, Habanero, Masa (+3)
For event inquiries and large parties please contact us:
phone: 213-749-1460
email: [email protected]
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